Recipes
LEBANESE KIBBEH BURGERS
Lebanese kibbeh burgers
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- Servings: 4
- 1/2 cup burghul (see note)
- 3/4 cup flat-leaf parsley leaves
- 500g lamb mince
- 3 green onions, thinly sliced
- 1/3 cup mint leaves, finely chopped
- 1 egg, lightly beaten
- 1 cup semi-dried tomatoes
- 2 tablespoons pine nuts, toasted
- 1/2 small lemon, juiced
- 1/4 cup olive oil
- 4 Turkish bread rolls, split, toasted (or small pita bread)
- 80g baby spinach
- 200g hommus
DIRECTIONS
Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.
Notes & tips: Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.
RECIPE BACKSTORY
RECIPE REVIEWS
MEDIA
TELL ME MORE
LATEST RECIPES
